Lazy Sunday Dutch Oven Pot Roast

Up today: Lazy Sunday Dutch Oven Pot Roast — even though I actually made this particular roast on a weekday! (shhh…) Welcome to the February 26, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale or generally affordable. Chuck roast has been on sale around $3.00 a pound at several stores recently, so it’s a good week to splurge on a Sunday roast.

This is a recipe you can use when you originally intended to slow cook your pot roast in the Crock-Pot but didn’t get started at oh-dark-thirty in the morning… or when you just want to let it cook low and slow in the oven on a lazy Sunday afternoon.

Note: This recipe doesn’t make gravy, since we really don’t care for it here. You could saute some of the pan juices and thicken them up with a little flour to make gravy at the end, though, if that’s your preference.

Lazy Sunday Dutch Oven Pot Roast

Ingredients

2 Tbsp olive oil
3 lb beef chuck roast
1/2 cup red wine
Kosher salt, to taste
Ground black pepper, to taste
2 Tbsp minced garlic
1/2 Tbsp rosemary
1/2 Tbsp thyme
1 bay leaf
3 large carrots, peeled and sliced
2 lbs of potatoes, cut into large chunks (I used red and russet here)
8 oz whole baby bella or white mushrooms
2 celery stalks, chopped
2 medium onions, quartered

Directions

Brown pot roast in olive oil on both sides in oven-safe Dutch oven over medium-high heat, about 7 minutes a side. (Note: You can optionally remove the roast from the pot at this point, brown the onions, then add the roast back before proceeding, but I generally don’t bother.) Turn off heat on the burner and pour wine over roast. While the roast is browning, chop your veggies and get them all ready for the pot.

Season roast with salt & pepper and spread garlic across the top. Sprinkle on rosemary, thyme, and bay leaf, then arrange your vegetables around and on top of pot roast. Cover Dutch oven and cook 3-3.5 hours at 300 degrees until fork-tender. Note: If you are making a larger roast, you’ll want to increase the cooking time.

Remove roast and veggies from the pot (discarding bay leaf) and serve.

That’s a perfect pot roast!

Lazy Sunday Dutch Oven Pot Roast is packed with flavor, and such an easy one pot meal. This recipe is naturally both gluten free and dairy free, and all the veggies slow cook along with the roast in the oven to the perfect level of tenderness. You can play with it, too, depending on the vegetables you prefer or have on hand — substitute something like parsnips or sweet potatoes for the potatoes, use Vidalia instead of yellow onions, or throw in baby carrots on a week those are on sale.

And if you don’t have or don’t want to use wine, just substitute in some beef broth. Any way you make it, you have yourself an easy one dish dinner recipe: Just add a green veggie or some fruit on the side, and you’re good to go.

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Lazy Sunday Dutch Oven Pot Roast

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This is a recipe you can use when you originally intended to slow cook your pot roast in the Crock-Pot but didn’t get started at oh-dark-thirty in the morning, or when you just want to let it cook low and slow in the oven on a lazy Sunday afternoon.

Course dinner

Total Time 4 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 2 Tbsp olive oil
• 3 lb beef chuck roast
• 1/2 cup red wine
• Kosher salt, to taste
• Ground black pepper, to taste
• 2 Tbsp minced garlic
• 1/2 Tbsp  rosemary
• 1/2 Tbsp thyme
• 1 bay leaf
• 3 large carrots, peeled and sliced
• 2 lbs of potatoes, cut into large chunks (I used red and russet here)
• 8 oz whole baby bella or white mushrooms
• 2 celery stalks, chopped
• 2 medium onions, quartered

Instructions

• Brown pot roast in olive oil on both sides in oven-safe Dutch oven over medium-high heat, about 7 minutes a side. (Note: You can optionally remove the roast from the pot at this point, brown the onions, then add the roast back before proceeding, but I generally don't bother.)
• Turn off heat on the burner and pour wine over roast.
• While the roast is browning, chop your veggies and get them all ready for the pot.
• Season roast with salt & pepper and spread garlic across the top.
• Sprinkle on rosemary, thyme, and bay leaf, then arrange your vegetables around and on top of pot roast.
• Cover Dutch oven and cook 3-3.5 hours at 300 degrees until fork-tender. 
• Remove roast and veggies from the pot (discarding bay leaf) and serve.

Notes

If you are making a larger roast, you'll want to increase the cooking time. This recipe doesn't make gravy, since we really don't care for it here. You could saute some of the pan juices and thicken them up with a little flour to make gravy at the end, though, if that's your preference.

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